Kathoya Waray Cholay Recipe by Shireen Anwar

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Submited by Waseema from Jehlum


250 grams black channa soaked overnight and boiled till tender
½ cup tamarind pulp
½ cup yogurt
2 tbsp gram flour
1 tbsp crushed red pepper
1 tbsp crushed coriander
¼ tsp turmeric
1 ½ tsp salt
1 tsp crushed roasted cumin
½ tsp white cumin whole
1/2 cup oil
10-15 curry leaves


Heat oil; add curry leaves and white cumin whole.
In a bowl mix together, tamarind pulp, yogurt, gram flour, crushed red pepper, crushed coriander, turmeric, salt crushed cumin and add to oil.
Fry well, add boiled channas.
Leave it on dum for 10 minutes.
Serve, garnish with coriander leaves.

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